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Home | Veggie Table - Show #21
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Veggie Table - Show #21
Goat Cheese Salad
- 1 -- Handful of Curly Endive lettuce leaves
- 1 -- Handful of Oak leaf lettuce leave
- 4 oz (100 g) -- Goat cheese, cut into eight slices
- 8 -- Thick slices of French bread
- 2 tbsp (25 mL) -- Fresh fennel, chopped
- 2 tbsp (25 mL) -- Fresh thyme, chopped
- 2 tbsp (25 mL) -- Fresh marjoram, chopped
- To taste... -- Master Choice Raspberry Vinaigrette
- To taste... -- Salt
- Optional? -- Crème fraiche
Preheat oven to 475 degrees. Trim and wash the lettuce leaves and dry them. Toss with raspberry vinaigrette. Arrange on two plates and sprinkle with chopped herbs. Put crème fraiche into saucepan and reduce it by half over a vigorous heat, with a little salt and a pinch or two of the finely chopped herbs. Place each slice of cheese on a slice of French bread, and place in hot oven for five minutes. Arrange half of the slice on each plate and serve the reduced crème fraiche separately as a sauce.
